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1
Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
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2
In 2-gallon resealable food-storage plastic bag, shake 1/2 cup of the brown sugar, 1/2 teaspoon of the ginger and the cinnamon until well blended. Separate dough into 16 biscuits. Cut each biscuit into quarters. Place in bag with sugar mixture; shake to coat. Place biscuit pieces evenly in pan.
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3
In small bowl, stir melted butter, molasses, remaining 1 cup brown sugar and remaining 1/2 teaspoon ginger until well blended; pour evenly over biscuits.
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4
Bake 35 to 40 minutes or until biscuits are deep golden brown and no longer doughy in center. If necessary, cover with foil last 10 minutes of bake time to prevent over-browning. Cool 5 minutes. Turn upside down onto heatproof plate; remove from pan. Sprinkle with crystallized ginger. Cool 15 minutes.
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